Salted red fish with cognac

1 . Stage

Mix salt and sugar in a 2 to 1 ratio (2 parts salt and 1 part sugar)

2 . Stage

Chop the dill, add it to the salt and sugar mixture, and knead until the dill starts to smell.

3 . Stage

Pour the cognac into the mixture. You should have a mushy mixture (like wet sand).

4 . Stage

We put our "porridge" under the fish and on the fish.

5 . Stage

I wrapped the coated fish in parchment. Then we put it in the cold.

6 . Stage

Salt the fish for 12 hours (to get saltier fish, increase the time). Then peel the mixture off the fish, cut into slices and put on a plate. Bon appetit, everyone!